Thursday, July 31, 2008

pizza roll

Originally uploaded by Mary Anne Thygesen

I like to roll up pizzas to bring to picnics. A pizza roll keeps all the goodies inside and is easy to pack. The pictures of the technique are on flicker.

This pizza roll used the ingredients that I had on hand. As long as it isn’t too thick you can use any of your favorite pizza toppings. If the topping are too thick the pizza will not roll up and the topping will gush out the sides.

1 first make pizza dough. I make mine in the bread machine. Sometimes I put dried basil in the dough.

2 Roll out the dough it should be shaped like a long oblong or rectangle.

3 Spread olive oil on the top of the rolled out dough. Oiling the top keeps the pizza from getting soggy.

4 Spread pizza or pasta sauce on top. Keep the sauce thin.

5 Top with toppings

6 Roll up pizza starting at shorter side and rolling up the long side.

7 Let rise about 45 minutes. Brush olive oil on top.

8 Bake at 400F 20 to 25 minutes.

Let cool a little before serving.

Wednesday, July 30, 2008


Excerpts from Nutrition, Diet Modifications and Meal Plans by Ruby P. Puckett and Sherryl E. Danks 1996. Peter loaned me this book to cook for my Mom.

The Dysphagia diet is indicated for patients who have difficulty in swallowing liquid or solid foods.

Mashed solids: These foods do not require mastication. The mashed solids contain more bulk than liquids, but they are controlled by the tongue. Examples include plain or flavored yogurt without solids, pureed meats, pureed fruit, applesauce, thinned mashed potatoes, cream of wheat or rice, custard or pudding.

Semi-solids: These foods require some mastication. The semi-solid foods form a very soft mass that can be held and controlled by the tongue. Examples of these include plain or flavored yogurt without solids, cottage cheese, minced meat, soft scrambled eggs, soft mashed fruit, soft mashed vegetables, cooked cereals, custard or pudding.

Soft chunks: These foods require mastication, but do not lead to early fatigue. Soft chunk foods will not adhere to the palate or teeth and are easy for the tongue to control. Examples of these include yogurt, soft and semi soft cheese, minced meat, scrambled, poached or hard boiled eggs, canned fruit without skins or seeds, mashable vegetables, bread, toast, pasta, rice, noodles, smooth peanut butter and plain soft cookies.

After reading this book this is what I served my Mom this weekend. I thought that it sounded a lot like how you feed toddlers to prevent choking. I served meatloaf, mashed potatoes and canned peaches for one dinner. I cooked tortellini and cooked carrots for lunch. We had a yogurt smoothie for a snack. Spaghetti and cooked beets for another dinner. Raspberries, cheese stick and toast for breakfast. Adding too this was zucchini bread and blue berry muffins. Mom was well fed when she went home.

Thursday, July 17, 2008


Originally uploaded by Mary Anne Thygesen

I made a quiche today for lunch. I enjoy making and eating this version of quiche. I often bring it to picnics and potlucks. My mom asked for the recipe over and over again. Today I made the quiche with Yukon gold potatoes as the base. I used mushrooms, walla walla sweet onion, green zucchini and red Swiss chard as the vegetables. I sautéed the vegetables before adding to the dish. I used Tillamook Jack cheese for the cheese.

Original idea from Whole Foods for the Whole Family La Leche League International Cook book 1981

3 cups grated potatoes
3 tablespoons canola oil or olive oil
½ teaspoon paprika

Heat oven to 450 F. Grate potatoes into 9 inch pie plate. Toss with oil. Press into pie plate forming a crust. Sprinkle with paprika. Bake at 450 F for 15 minutes. While it is baking make filling.

2 or 3 tablespoon chopped onion
1 cup chopped vegetables, my favorite are Swiss chard and zucchini; frozen spinach works well too, just be sure to cook and drain it.
1 cup grated cheese I use what we have on hand
4 eggs
1 cup milk
dash of pepper
dash of nutmeg
1 tablespoon sesame seeds

Saturday, July 12, 2008

Parkrose farmers market

I just got back from the Parkrose farmers Markey located at Parkrose high school NE 122nd and shaver. There was plenty of fresh produce to purchase. The strawberries are gone. Raspberries, blueberries and marionberries are in season. The Cherries from Hood River are Van’s and Rainier’s. The peaches and apricots are from Maryhill. Lots of leafy greens were available lettuces, spinach, and Swiss chard. The Zucchini are green, yellow and light green Mexican. There are yellow and green beans. Gabriel’s bakery is selling their yummy whole grain baked goods. You can purchase tamales, elephant ears and caramel corn. Also there is pottery, soap and nursery plants. Local bands provide music for the market. No Dogs are allowed in the market. It is a small Market with plenty of produce. I am making a stir fry for lunch out of the zucchini.

Friday, July 11, 2008

Picnic Salads

Summer time is great time for having picnics while watching plays and movies, and listening to concerts. One of the foods that I like for picnics is big dinner salads. For the Blues Festival I brought a different salad each night. I start with leafy greens and lettuce. When time is short I buy a bag of salad greens. When I have more time I wash up lettuce purchased at a farmers market. To wash up lettuce and have it keep for a while, spin or shake some of the water off, place it in a plastic bag with a paper towel. The paper towel balances the moisture content and your lettuce doesn’t quickly get soggy and brown.

For the base of the salad you need about 2 cups of leaves per person. If the lettuce isn’t already prepared, tear or cut it up into bite size pieces. Place the lettuce in a bag. Do not assemble the salad ahead of time; preassembled salad becomes a soggy mess. Put your toppings in separate containers. I use the screw top plastic containers.

Salads that I brought were: Chicken Caesar Salad with romaine lettuce, diced cooked chicken, grated parmesan cheese, crotons and Caesar dressing; Taco salad with iceberg lettuce, cold ground beef cooked with taco seasoning, tortilla chips, olives, grated Mexican cheese, sour cream, salsa and tomatoes; Asian chicken salad with mixed greens, chow mien noodles, diced cooked chicken, sliced almonds and Asian dressing; Sort of Cobb salad with mixed greens, diced hard boiled egg, diced cooked chicken, diced cooked bacon, croutons, olives, sliced avocado and the bottle of Caesar dressing.

Pack everything up in a cooler with ice. Bring plates, napkins and utensils. Your favorite beverage if allowed. Most places do not allow glass, a few allow alcohol. Have a fun summer.

Thursday, July 10, 2008


I make hoagies and bring them to Zoo concerts. Hoagies are a favorite picnic sandwich. They travel well and are easy to make up. I buy my hoagie rolls at Fred Meyers. To make a hoagie sandwich, first slice the roll open. Then slather the roll with sandwich spread. Hot mustard is a favorite bread spread. Recent combinations that I have made of deli meat and cheese have been: turkey and provolone cheese, turkey and swiss cheese, roast beef and swiss cheese, ham and swiss cheese, ham and cheddar cheese, ham and provolone cheese, turkey, ham and provolone. Next add the vegetables: lettuce, tomato and onion. Then rap the hoagie up with plastic wrap. Write the owners name on the plastic wrap with a sharpie. Each hoagie is custom made matching preferences, like no mayo. Place the hoagies in a cooler with and go have a fun picnic.

Wednesday, July 9, 2008

cook books

cook books
Originally uploaded by Mary Anne Thygesen
Welcome to my Food Blog. This blog will be about food. Where to find it, how to grow it and how to prepare it. I will share recipes and directions. There will be lots of photos. I collect cook books. I teach cooking. I am a food writer.